The Best Raspberry Bread – Better Than Store-Bought

The Best Raspberry Bread is a quick and easy breakfast treat that’s better than store-bought. After making this many times, I’ve discovered the trick to keeping it moist and tender. If you love recipes like this, you’ll also enjoy Strawberry Cheesecake Breakfast Rolls and Blueberry Butter Recipe.

What You'll Need for The Best Raspberry Bread – Better Than Store-Bought

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Optional: Powdered sugar for dusting
• Optional: Fresh raspberries for garnish

How to Make The Best Raspberry Bread – Better Than Store-Bought

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix melted butter, milk, eggs, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the raspberries.
5. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and serve.

Storing & Reheating The Best Raspberry Bread – Better Than Store-Bought

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 1 week. Make-ahead tip: Batter can be made ahead and stored in the fridge for up to 1 day.

Freezing The Best Raspberry Bread – Better Than Store-Bought

Freeze slices for up to 3 months. Thaw overnight in the fridge before serving.

How to Reheat Without Drying It Out

Oven: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat slices in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: To prevent the raspberries from sinking to the bottom, gently fold them into the batter just until combined.
• Best substitution: Blueberries or strawberries can be used as a substitute for the raspberries.
• Make-ahead: Baked bread can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is dry, it may have been overbaked. To prevent this, check the bread with a toothpick 5-10 minutes before the suggested baking time is up.

The Best Raspberry Bread – Better Than Store-Bought

⏱

Prep

10 mins

🍳

Cook

50-60 mins

⏳

Total

1 hr 10 mins

🍽

Serves

1 loaf

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh raspberries

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Optional Toppings

• Powdered sugar for dusting
• Fresh raspberries for garnish

Instructions

1. Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, mix melted butter, milk, eggs, and vanilla extract.
4. Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the raspberries.
5. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and serve.

Notes

• Chef tip: To prevent the raspberries from sinking to the bottom, gently fold them into the batter just until combined.
• Best substitution: Blueberries or strawberries can be used as a substitute for the raspberries.
• Make-ahead: Baked bread can be made ahead and frozen for up to 3 months. Thaw overnight in the fridge before serving.
• Scaling: This recipe can be doubled and baked in two 9×5-inch loaf pans.
• Troubleshooting: If the bread is dry, it may have been overbaked. To prevent this, check the bread with a toothpick 5-10 minutes before the suggested baking time is up.

Storage

• Fridge: Store in an airtight container in the fridge for up to 1 week.
• Freezer: Freeze slices for up to 3 months. Thaw overnight in the fridge before serving.
• Oven reheat: Reheat slices in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat slices in the microwave for 20-30 seconds.
• Make ahead: Batter can be made ahead and stored in the fridge for up to 1 day.

Nutrition Per Serving

• Calories: 250
• Protein: 4g
• Fat: 8g
• Carbs: 38g
• Fiber: 2g
• Sugar: 15g
• Sodium: 150mg
• Cholesterol: 50mg
• Sat. Fat: 5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Raspberry Bread – Better Than Store-Bought FAQs

A Warm Final Note

I can’t wait for you to try The Best Raspberry Bread – Better Than Store-Bought and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!